Love My Philly

Prep Time: 10 min
Total Time: 190 min
Makes: 8 servings
Nutritional Information

In search of a quick and easy cheesecake?  Look no further than this Fluffy Cheesecake recipe.   Four ingredients, three steps, and it’s a no bake recipe.  It can’t get any easier than this folks.

Ingredients

1pkg. (8 oz.)PHILADELPHIA Cream Cheese, softened

1/3cupsugar

1tub (8 oz.)COOL WHIP Whipped Topping, thawed

1HONEY MAID Graham Pie Crust (6 oz.)

Instructions

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Stir in whipped topping.

Spoon into crust.

Refrigerate 3 hours or until set.

Prep Time: 15 min
Total Time: 4 hr 55 min
Makes: 16 servings, one piece each
Nutritional Information

OREO Cookie crust + chocolate cheesecake filling + COOL WHIP Whipped Topping and cherry pie filling = PHILADELPHIA Black Forest Cheesecake.  Get your taste buds ready for an exciting flavor party.

Ingredients

20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. Butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Sugar
1 tsp. Vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
6 squares BAKER’S Semi-Sweet Chocolate, melted
4 Eggs
2 cups thawed COOL WHIP Whipped Topping
1 can (21 oz.) cherry pie filling

Instructions

PREHEAT oven to 325ºF. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with whipped topping and pie filling. Store any leftover cheesecake in refrigerator.

 
 
 
 
 
 
 
Happy National Cheesecake Day!  In honor of their 60th anniversary Junior’s Restaurant is looking for the best original cheesecake recipe.  The contest kicks off today.  Contest submissions may be made online at www.juniorscheesecake.com, to Junior’s via mail and at any one of the four Junior’s locations in Brooklyn, Times Square, Grand Central Terminal – all in New York City – and MGM Foxwoods in Connecticut.  Make sure to stop by the Brooklyn Junior’s Restaurant for a slice of New York-style cheesecake for only 60 cents on July 30, 2010!  For those of you who do not live near a Junior’s Restaurant, you can request a catalog or order their famous cheesecake online at www.juniorscheesecake.com.  Happy Anniversary Junior’s Restaurant!

Have you been curious about the flavor of a Sour Cream-Topped Cheesecake?  Try this recipe and discover the amazing flavor combination.  This recipe is easy to prepare and great to share.

Prep Time: 25 min
Total Time: 5 hr 35 min
Makes: 16 servings
Nutritional Information

Ingredients

1 cup HONEY MAID Graham Cracker Crumbs
1 cup  plus 2 Tbsp. sugar, divided
3 Tbsp. Butter or margarine, melted
3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. zest and 1 Tbsp. juice from 1 lemon
1-1/2 tsp.  Vanilla, divided
3 Eggs
1-1/2 cups  BREAKSTONE’S or KNUDSEN Sour Cream

Instructions

HEAT oven to 325°F.

MIXgraham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, 3/4 cup sugar, lemon zest, juice and 1/2 tsp. vanilla with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Mix sour cream, remaining sugar and vanilla until well blended; carefully spread over cheesecake. Bake 10 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Want to bake something other than a traditional cheesecake?  How about this White Chocolate Cheesecake?  Just add BAKERS White Chocolate and prepare the homemade crust for a delicious dessert.

Prep Time: 40 min
Total Time: 7 hr 5 min
Makes: 16 servings
Nutritional Information

Ingredients

1/2 cup Butter, softened
3/4 cup Sugar, divided
1-1/2 tsp. Vanilla, divided
1 cup  Flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S White Chocolate, melted, cooled
4 Eggs
2 cups fresh raspberries

Instructions

HEAT oven to 325°F.

BEAT butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

BEAT cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

 
 
 
 
 
 
 
If you enjoy smoothies, try our PHILADELPHIA “Fruit Smoothie” No-Bake Cheesecake! Add frozen mixed berries such as strawberries, raspberries, blueberries, and blackberries to the cream cheese and COOL WHIP LITE Whipped Topping mixture for a delicious fruity dessert.

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 16 servings, one piece each
Nutritional Information

Ingredients

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. Butter, melted
3 Tbsp. Sugar
4 pkg. (8 oz. each) PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
3/4 cup Sugar
1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

Instructions

LINE 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Refrigerate while preparing filling.

BEAT cream cheese and 3/4 cup sugar in large bowl with electric mixer until well blended. Add drained berries; beat on low speed just until blended. Gently stir in whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve. Store leftovers in refrigerator.

Prep Time: 40 min
Total Time: 5 hr 40 min
Makes: 16 servings
Nutritional Information

If you enjoyed our PHILLY Brownie Cheesecake , you’ll love this Brownie Bottom Cheesecake.  What’s the difference you may ask?  With the Brownie Bottom Cheesecake, you prepare the brownie from scratch.

Ingredients

4 squares BAKER’S Unsweetened Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups Sugar, divided
5 Eggs, divided
1/4 cup Milk
2 tsp. Vanilla, divided
1 cup Flour
1/2 tsp. Salt
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream

Instructions

PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.

ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.

BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

 
 
 
 
 
 
 
There are several varieties of cheesecake recipes.  From the basic recipe to exquisite.  Feel free to experiment with flavored cheesecakes.  Try our Pineapple Cheesecake for a tropical essence.  Don’t feel like baking a cheesecake during the summer heat?  Don’t worry this cheesecake recipe is no-bake!

Prep Time: 25 min
Total Time: 5 hr 25 min
Makes: 12 servings
Nutritional Information

Ingredients

1 cup finely crushed NILLA Wafers
3 Tbsp. Butter or margarine, melted
1/2 tsp. Ground cinnamon
1 envelope KNOX Unflavored Gelatine
1 can (8 oz.) crushed pineapple, drained, liquid reserved
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup Sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

MIX wafer crumbs, butter and cinnamon; press firmly onto bottom of 9-inch springform pan. Set aside.

SPRINKLE gelatine over reserved pineapple liquid in small saucepan. Let stand 1 minute. Cook on low heat 5 minutes until gelatin is completely dissolved, stirring occasionally. Beat cream cheese and sugar with electric mixer on medium speed until well blended. Gradually add gelatine mixture, mixing until blended. Refrigerate until slightly thickened.

ADD pineapple and whipped topping to gelatine mixture; stir gently until well blended. Pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.

Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 16 servings
Nutritional Information

Are you using your saved no-bake desserts this summer?  Lets add another recipe to the list.  This Frozen Lemon Cheesecake with Blueberry Drizzle is the perfect summer time treat.  Prep time is only 20 min!  Pop dessert in the freezer and enjoy the rest of your day until dessert is firm and ready to serve.  Don’t forget to place the  ginger snaps in a food processor for easy crushing.

Ingredients

24 NABISCO Ginger Snaps, crushed (about 1-1/2 cups)
1/4 cup Butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 Tbsp. Lemon zest
1/4 cup Lemon juice
1 cup thawed COOL WHIP Whipped Topping
2 cups Blueberries
1/4 cup Sugar
2 Tbsp. Water
1/4 tsp. Ground ginger

Instructions

MIXcrumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in COOL WHIP; spoon over crust.

FREEZE 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min. stirring occasionally; cool. Refrigerate until ready to serve.

REMOVE cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.

 
 
 
 
 
 
 
You can eat sensible and have your cheesecake too!  Enjoy a serving of our Lite and Luscious Cheesecake for a magnificent dessert after your main course.

 
 
 
 
 
Prep Time: 20 min
Total Time: 2 hr 25 min
Makes: 8 servings
Nutritional Information
 
 
 
 
 
 
Ingredients

14 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1 cup)
3/4 cup Sugar, divided
3 Tbsp. Margarine or butter, melted
1 env. KNOX Unflavored Gelatine
1 cup Fat-free milk
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. Vanilla
1 tsp. grated lemon zest

Instructions

MIX crumbs, 1/4 cup of the sugar and margarine in small bowl. Press on bottom and side of 9-inch pie plate. Bake at 350°F for 5 minutes; cool.

SPRINKLE gelatine over milk in small saucepan; let stand 1 minute. Stir on low heat until gelatine is completely dissolved, about 3 minutes. Cool slightly.

BLEND cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until smooth. Add vanilla and lemon zest. Gradually blend in gelatine mixture on low speed until well blended. Pour into prepared crust. Refrigerate 2 to 3 hours or until firm. Garnish with strawberry slices before serving, if desired.